Shakshuka (Courtesy of Rachel Soudakoff)
SERVES: 6
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 red capsicum diced
- 3 garlic cloves finely chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ΒΌ teaspoon chili powder
- 1 can whole peeled tomatoes
- 6 large eggs
- salt and pepper to taste
- 1 small bunch fresh coriander chopped
- 1 small bunch fresh parsley chopped
Method
- Heat olive oil in a large saute pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice in the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs in each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Crumbed feta and Garnish with chopped coriander and parsley.
- NOTE: If you are not dairy-free, crumbed feta or goat cheese on top is delicious addition. Traditionally its also served with pita, and you can adding to serve with slices of avocado.
